Kinshi Tamago is shredded egg crepes. The thin egg threads are used for toppings and garnish for many dishes such as noodles and sushi. Although it tastes good, Kinshi Tamago is not usually eaten by itself, but rather used as a splash of color and texture.
To make Kinshi (golden threads) Tamago (eggs), first you have to make thinly fried egg just like crepes. If you recall, we used the same technique in our Omurice Recipe. Like Tamagoyaki, it looks hard but it is not that bad once you actually do it. It’s a little tricky to turn thin egg crepes over. After a couple of tries, I’m sure that you’ll hang of it. Don’t be afraid, it’s just eggs! Once you make egg crepes, your job is mostly done. The rest is just cutting the egg crepes thinly, which is quite easy.
I know this is not going to be your main dish for dinner, but it’s a good recipe to know to greatly enhance a main dish.
- 2 eggs
- Beat eggs very well with a pinch of salt.
- Heat small frying pan (such as 8" or 9") at medium heat and coat thinly with oil.
- Pour some of the egg mixture in the pan, spread it thin with a swirl motion of the pan, and cook for 15-30 seconds. Turn it over and immediately remove from the pan. Repeat until the egg mixture is gone.
- Roll up the egg crepes and cut into 1/8" strips.